Steam-Roasted Spaghetti Squash with Tomato Compote
Cooking Flow
- Cook
-
[MED] 7 min
[LOW] 25 min
[LOW] 3 min
Ingredients
- ½ whole spaghetti squash, halved lengthwise, seeded
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 ½ cup tomatoes, peeled and diced
- 2 tablespoons sun-dried tomatoes
Sauce
- 1 tablespoon olive oil
- 2 teaspoons rice wine vinegar
- 1 tablespoon sorghum syrup (or honey)
- 2 teaspoons soy sauce
Garnish
- 3–4 pecans, chopped
- Fresh basil or fresh herbs
- 1 tablespoon pecan oil (or olive oil)
- 1 pinch of kosher salt
DIRECTIONS
Pierce the inside of the squash with a fork and sprinkle salt and pepper.
Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, spread vegetable oil evenly and add in squash cut-side down. Sear for about 7 minutes or until the cut-side is evenly golden brown.
Flip the squash (cut-side up) and add in peeled tomatoes and sun-dried tomatoes on the side. Cover and steam-roast over [LOW] heat for 25 minutes.
Uncover, remove the squash and shred the interiors with a fork to make the insides spaghetti-like.
To make the tomato compote, add in olive oil, rice wine vinegar, sorghum syrup and soy sauce to the tomatoes and mix well. Reduce over [LOW] heat, stirring frequently, until it comes to a boil.
Once thickened, add the tomato compote on top of the squash. Sprinkle chopped pecans, lay basil (or fresh herbs) on top. Drizzle pecan oil with a pinch of salt and serve.
Note
Credit: Chef Sean Brock
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